Click on any of the pictures or the name of the blends that you would like to purchase. Our items are Fulfilled by Amazon so Prime Members enjoy your free shipping as well as everyone who purchases $25 on Amazon.com when you place your order!

Burgers-Steaks-ChopsDeliciousness on the grill and often referred to as “the Burger Rub” by the inner circle who insisted that I sell it just so they could have this perfect, flavorful crust on all their burgers and steaks without owing me a case of beer! No joke; what I would have considered staple turned out to be the inspiration for Chef's Palette itself! There are a few quick variations: add extra black pepper for your steaks, brisket, or pit BBQ, Add extra pepper, parsley flakes, and garlic for Santa Maria Tri Tip. Cannot beat this one - and yes, after you taste this you may indeed feel inclined to buy me a beer!

Mighty Fine for SwineThis is the best spice blend I have ever put on pork - you can trust me: I made it! ;) It really is a perfectly balanced blend that loves to make your pulled pork irresistible, your pork chops delectable and your ribs to die for with hints of smokey maple and brown sugar. It's also light on the salt so you can add more after you shred it or if you want to brine your pork first (which I often do with loin, loin chops, and tenderloin.

‘Moroccan Your Socks Off?!I will be rockin' your socks off when you put this blend on lamb, chicken, and vegetables as it brings you a taste of the bazaar! Not the bizarre; that would be bad. A little bit accents the flavor of lamb, goat, and grass-fed beef in a natural way that is so beautiful and unobtrusive that its hard to describe. Follow myrecipe for lamb skewersand add a tablespoon to a spoon of ground lamb and find yourself in heaven! I mix it in with vegetables and tomato sauce then top with goat cheese and bake, or put it on chicken and serve with cous cous. One whiff and you will be hooked!I will get more pictures up as we update the site and eat more of these dishes like Moroccan Chicken and my spin on Ratatouille.

"Alda" Love You Need This exotic blend featuring juniper berries and orange zest is named for the actor that played my favorite gin swilling surgeon on M*A*S*H. My favorite use for this one is on braised pork belly with orange honey glaze. I have also used it on wild boar osso bucco, sauerbraten, grilled chicken, sausages, quail and anything else that held still long enough. It's a fun one that doesn't box you in - and I am sure that your hot lips are going to enjoy it! - .D.F.

Porcini Espresso RubOne of our most popular and versatile rubs, this one is a crowd-pleaser. First concocted in the mission to make the best Prime Rib ever (a smashing success BTW), this blend brings deep earthy tones to everything from salmon to pork rib roasts and of course a blue cheese and tobacco onion topped filet mignon! One of my friends put some in her chili and send it was awesome - I will try that soon to see for myself - sure sounds good. This one works best AFTER you sear your product, then crust it up using the available moisture/fat or spread a thin layer of butter, EVOO, or bacon fat and then crust it up using indirect heat. Applying to product and tossing into a hot pan will cause it to stick and then all you have is a delicious pan....but who wants to eat that?

Poultry not PaltryCompliments and focuses the flavors of turkey, chicken, and other direct descendants of the dinosaurs. It's also great in stuffing, on veggies, eggs, and mixed with the Swine blend on pork for something a little different. This blend has everything Simon & Garfunkle promised you and more! Thyme actually plays a duet role with the sage and there are supporting roles from onion, garlic and white pepper with a surprise cameo from lemon!

Seasoned Salt for FishThis blend is sea salt with a three peppercorn blend, citrus zest, and herbs that compliment all of your fresh seafood and perk up your vegetables, French fries, roasted potatoes, and eggs as well! Works best with direct heat methods like pan searing, sauteing , grilling and top broiling.

Special Chili BlendAnother versatile blend, you really could put this stuff on everything.(Don't sue me Frank's; it's just a factual statement.) A combination of 12 different chilies and peppers as well as other spices this blend can be used to make a big pot of delicious chili in 30 minutes with your choice of ground meat. You can also use it for carne asada, huevos rancheros, or anywhere that you want to kick in some nice warm heat. I don't think it's too spicy, but I have heard a few say it made them sweat. They'll get over it.